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THE STORY OF THE 
5TAFFOFLIFE 





I-NVESTITURE OF THE LIVERY" 

FroitvapainHn^.;^ in \]\q BAKERS QU\IV> dc London Esiablislie*! 1-507 AQ- 



COPVBICMT IVIl •Y 

NATIONAL ASSOCIATION OF MASTER BAKERS 



PUBLISHED BY 

THE NATIONAL ASSOCIATION 
^MASTER, BAKERS 

SecreUrys Office 4ii-(Ualnut Si Philadelphia Pennsylvania 






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Oystcrs-i£5 Calories 

E35S-5S5 Ca-lories 




beef -410 Calories 




Ham -918 Calories 



CHce3<?-u65 Calories 




Milk-iO30 Ca^lories 




Broad -24.00 Calorics 



Ikis cliart skowa tLe relahve airvouat ot' 
body ener^; (calories) wkieli teiv cents 
will buy in tke ttiost liealiliful of foods 

Abstract from USDcpt- of Anneal bure Farmers bulleli a X<?u3 



©CU300994 




To Bread Eaters Everywhere. 

THIS booklet is presented to you who appreciate 
the good things of life to tell you just a few 
facts which we all should know about our most 
important food. 

It is estimated that the average consumption of 
bread in the United States is a little over one half 
pound per day for every man, woman and child. 
While this may seem a great amount, it is not as 
large as in some other countries. As bread is the 
cheapest and at the same time the most healthful 
of foods, the high cost of living might be reduced 
and we might be a healthier people if we should eat 
more bread and less of the expensive foods. 

The history of bread as a food reads like a 
romance. It has played an important part in the 
destinies of mankind and its struggles through the 
ages to perfection. The progress of nations through 
their different periods of development can be traced 
by the quality and quantity of bread they have used. 




No other food has taken such an important part 
in the civilization of man. 

To a large extent it has been the means of chang- 
ing his habits from those of a savage to those of a 
civilized being. It has supplied the peaceful pursuits 
of agriculture and turned him from war and the chase. 

Bread Baking Precedes Recorded History. 

Bread making antedates the period of written 
history and is mentioned several times in Genesis, 
The Egyptians were probably the first bread 
makers, as there are some very complete records on 
the old tombs. Excavations at Pompeii show that 
baking was regarded as a fine art by the Romans. 
All of these old bakeries show that in the begin- 
ning, milling and baking were insep- 
A French Bakprv H fj arable. In fact it was not until com- 
paratively recent times that the bakers 
ceased to grind their own flour. 





Great advancement has been made since these old days. 




Tu-'o classes oF 
nahoiis'Ricc oaWn 
'and 'Brk^ad Gak>rs 




The bread eaters are the leaders of civilization. 



Importance of Food to Nations. 

It is an interesting fact that the civilized and the 
semi-civilized people of the earth can be divided into 
two classes, based upon their principal cereal foods : 
the rice eaters and the bread eaters. 

Everyone admits that rice eaters are less pro- 
gressive, while bread eaters have always been the 
leaders of civilization. 

It is an interesting fact that just as Japan is 
changing from a rice eating nation to a bread eating 
nation she is asserting her power. 

Anyone who stops to consider the history of 
nations will see that this matter of what we eat is 
the one question of vital importance. 

It is, therefore, no wonder that the United States 
Government, through its Department of Agriculture 
(which annually spends $140,000,000 in the better- 
ment of conditions in this country), should give this 
subject so much serious attention. 



It is the work of that department to learn what 
foods the average American is eating, whether these 
are the most healthful foods, what he is paying for 
his food, and whether or not he is getting the worth 
of his money. 

It is the duty of every housewife to learn these 
same things and if possible to see that her family is 
getting the best there is for the money. 

The table on next page from Bulletin No. 54, of 
theU. S. Department of Commerce and Labor, shows 
the amount the average man pays yearly for his 
staple foods from which the amount of nutriment he 
obtains is calculated. 

The illustration below graphically presents in 
marked contrast the wide difference in the value 
of various foods commonly used in 
most famines of this country today : 




WHai .W^ncaiis pay 
encl wKat tWy d^i 




The Results. 
(Official.) 




Rice. Eggs. Sugar. Meat. Potatoes 



© 




Bread. 






Look in your own pantry ! You trust specialists to 
prepare your staple foods. 

FOOD MATERIALS. YEARLY COST. ENERGY SECURED. 

Fresh meat $50.00 

Salt beef 5.26 - 

Fresh pork 14.02 

Salt pork 13.89 — 

Fish 8.01 

Flour 29.20 

Rice 2.05 

Potatoes 12.90 

Eggs 16.79 — 

Milk 16.75 

Butter 28.75 

Sugar 15.76 

This chart alone shows the secret of one "great 
American waste. '* 

The following table from the U. S. Department of 
Agriculture, Farmer's Bulletin No. 142, tells the 
amount of energy ten cents will buy in the most 
nutritious of foods : 



ARTICLES. ENERGY* 10 CENTS WILL BUY, 

Eggs (24c doz) 385 - 

Beef, sirloin (25c lb.) 410 — 

Mutton, leg (20c lb.). 445 — 

Milk (6c qt.) 1030 

Pork, loin (I2c lb.) . . 1035 

Cheese (I6c lb.) 1185 

Butter (25c lb.) 1365 

Wheat breakfast 

foods (7>^c lb.) . . .2235 

Rice (8c lb.) 2025 

Potatoes (60c bu.) . . . 2950 

Beans, dried (5c lb.). 3040 

WHEAT! ,^ / ,^ , ^..^ 

FLOUR ) ('>^^ ^^ > ^^^^ ^-^-—^ 

"Energy means muscle and strength-giving qualities. 




Lockers in a bakery dressing room. 




The baker "ages" his flour, buys in quantities, and has 
the pick of the market. 

One pound of bread costing about 5 cents, will 
go as far as two pounds of meat costing 30 to 40 cents. 



A Balanced Ration. 

"But," says the housewife, "what is the ideal 
assortment of foods for my table? I do not wish to 
use all bread any more than I wish to use all meat.'* 

The results obtained in the following table took 
years to compile. Men, women and children, doing 
different kinds of work and taking different kinds of 
exercise, require more of one kind of food than of 
another. 

The following represents a balanced htmian 
ration based on Government figures. 

While it is not expected that the supply for every 









The baker sifts and purifies his flour before using it. 

average family will be based on this ratio, it is a val- 
uable table for reference in any household. 

It was a surprise to find the low cost of an ideal 
ration. The food costs only a fraction over thirty 
cents ; but bread, while costing only one-sixth of this 
amount, supplied nearly one-third of the total energy. 

ESTIMATED COST (CENTS). ENERGY. 

$ .05 Bread 980 

.04 Butter 432 

.04 Ham 331 

.03 Milk 323 

.04 Beef (round) 218 

.007 Sugar 192 

.04 Eggs 164 

.005 Potatoes 164 

.03 Cake 150 

.02 Fruit and vegetables 95 

$ .302 3050 



Cutting the Cost of Living. 

The increasing cost of living has become a 
serious problem. Without some facts, facts as 
shown above, the housewife sees no com- 
fortable solution, held as she is between 
the "upper and nether millstones'' of 
what the family wants to eat but cannot 
afford, and what they can afford but do not want 

To the housewife, who knows the hard labor of 
bread baking regularly and the uncertain results 
produced by inexperienced help, the greater con- 
sumption of bread is scarcely a welcome idea. It is 
therefore pleasing to know that there is an easy 
and a practical solution: let the modern bakery 
furnish your bread ! 






W^ 




Great mixing machines thoroughly mix the dough. 




The baker's laboratory. 



The Day of the Specialist. 



Times have 
changed. Not 
long ago the 
women spun the 
wool, wove the 
cloth and made 
their own gar- 
ments. People 
made their own 
furniture, made 
their own soap, made 
their own shoes and 
moulded their own 
candles. 

Now we know 
that others can make 



much better cloth, soap or shoes for us at a great 
deal lower cost then we can make them ourselves. 

The work of the specialist is pre-eminent in every 
walk of life. 

Look into your own kitchen. 

You use canned goods in profusion: canned toma- 
toes, canned succotash, canned asparagus and canned 
spinach ; you have canned soups ; you buy coffee that 
is already roasted and ground ; you use ready-made 
pickles, preserves, catsup and relishes — all put up 
in canning factories, and opened months, sometimes 
more than a year, afterward for use on your table. 

Yet there are some people who still insist that 



bread, of all things the most difficult food to produce 
in the kitchen, and the one requiring the 
most heat, work and worry, cannot be 
left to the care and experience of the 
specialist. 

As this sentiment is at the very root 
of the bread question, and as more bread 
and better bread is the foundation of the 
nation's strength and the low cost of living, 
it behooves every housewife to consider it 
seriously. 

In Bulletin No. 13, Fart 9, Division of 
Chemistry, U. S. Department of Agriculture, 
on page 1236, Dr. Harvey W. Wiley says : 

"The baking of bread is an art which is 
most successfully practiced by professionals, 
and the American method of home bread 
baking is not to be too highly commended.'' 





Even temperature the year 'round. 




The bakers' chief aims are wholesomeness and cleanliness. 



The Modern Bakery. 

The fact is that the modern bakery, with the 
assistance of the greatest scientific talent of two 
continents, is almost daily improving its processes. 
While in most cases the housewife finds herself to- 
day just where her mother was years ago, it has been 
the dream of the baker to produce a perfect loaf 
which is scarcely touched by any hands except those 
of the consumer. 

To-day this dream is being more and more 
realized. 

The modern baker's first concern is absolute 
cleanliness; he knows that care, cleanliness and 
system mean success. Many bakers furnish their 
men white linen clothing to wear in the bakeshop. 



The modern baker also makes use of a 
laboratory where tests of the ingredients are 
made daily. Nothing is left to chance. 

Throughout every step of the modern 
bakery process this same painstaking 
accuracy is observed. 

The home breadmaker puts her in- 
gredients together by measure — by cup- 
ful, by quarts, etc., as the case may be. Often, 
she puts them in "by guess.'' Flour, which 
forms the largest proportion of bread, con- 
stantly varies in weight and baking qualities. 
Not even the best brands are exactly the same, for 
the quality of wheat varies from year to year, from 
locality to locality ; and just as this quality of wheat 
varies so flour will vary in some essential degree. 

The baker having learned all this, both by exper- 





The modern baker takes every advantage of mechanical accuracy. 




A machine in which the dough raises. 



ience and by expert 
tests, knows that the 
most reliable stand- 
ard of measure is 
weight. Everything 
that goes into the 
making of his pro- 
ducts, whether it be 
bread, or pie-crust, 
cake, or delicate 
confections, is 
weighed on scales 
that respond almost 
to a feather's weight. 
The baker knows 
that the assistance of 
science and mechan- 
ics is of the greatest 
value. He knows 
that whenever he can 
find a device which 



will take the place of human hands his product will 
not only be more uniform, but that it will be more 
perfect in every particular. 

During the past few years the inventive talents of 
two continents have been devoted to improving 
the processes used in making bakery goods. The 
mechanical engineers of Europe and America have 
been kept busy to meet the demand of enterprising 
bakers for the best tools and machinery with which 
to make high grade goods. 



We do not say that every baker in every city has 
every kind of a machine that has been made. Some 
men use machinery for some parts of the work 
while others do not; but all do, and all must, use 
skill and care and proper methods to produce goods 
that are satisfactory to the high class trade. 

The Perfect Oven. 

Although the modern baker has devices which cut 
the dough into exact sizes, devices which mould 
this dough, round it up, and even knead it for him, 
nevertheless his most wonderful assistant is his 
great perfect oven. 

One of the greatest drawbacks to home baking 
is the oven of the ordinary kitchen range. Its tem- 
perature is almost always an unknown quantity. 

The modern baker's oven has a germ-killing 
power which is far beyond that of the kitchen oven. 
The kitchen fire bakes with a dry, uncertain heat 
while the bakery oven is adapted to each particular 
product of the baker's art. 










■^~^ZM^ 



The housewife has no better baking facilities than her mother had. 




Mfc.^ 



The modern baker keeps careful track of every baking. 

Some very interesting facts in this regard have 
developed at prize loaf competitions at state fairs 
and the like. It is very doubtful if the modem 
housewife realizes how serious a thing an insuffi- 
ciently baked loaf of bread really is. 

An interesting story, illustrating this point, is 
told by a former president of the National Associa- 
tion of Master Bakers : 



"A very nice appearing lady called at my 
office with a loaf of bread which she had made 
from an original recipe and which was known 
by the name of ^Health Bread/ She had sold 
this to her neighbors, who were crazy about 
it. She had built up quite a trade and thought 
that as it had pleased her neighbors, she 
would like to arrange with a large baking con- 
cern to buy her recipe, and market the ^Health 



Bread' in a large way. She asked me to cut 
and examine the loaf. When I took it 
up it was very heavy, although it looked 
good and appetizing. Upon cutting the 
loaf I found it very nice part way in, 
but the center was nearly raw dough. 
She was indignant at my criticism, but 
admitted that all her ^Health Bread' was like 
this loaf and insisted it was perfectly baked. 
I believe she thought it was." 



Special Ovv>ns 
arc r(?ouire«l 







The Best Ingredients Only. 

A part of the objection to the product of the baker 
can be attributed to the impression that he does not 
use the best ingredients. 

In order to make his goods better in quality than 
those made by his competitors in the home kitchen, 
the baker cannot run any risks through a mistaken 




The bakers' ovens are made to suit their requirements, both 
in heat and moisture. 



sense of economy. He cannot afford to use infer- 
ior ingredients. 

Has any housewife ever been able to turn out a 
first-class product when she has used inferior 
materials? Neither can the baker perform the 
impossible ! 

The baker buys in large quantities the best in- 
gredients he can find in the market. His flour, 
sugar, shortening, etc., are all as good as those used 
by the home breadmaker. In some cases the quality 
is better than many a housewife can afford to use. 
But the modern baker does not stop there. 

It is a fact, well known to experts in the milling 
and baking business, that flour, fresh from the grind- 
ing, does not give as good baking results as flour 
that is a few weeks old. Again, flour made from new 
wheat offers still more obstacles to successful baking. 




The well managed bakery is clean and attractive. 




The product oia modern bakery is handiea with care and system. 

The professional baker generally buys his flour 
direct from the mill, knows what crop of wheat 
went into its making and about when it was ground, 
and is thus able to lay in his stock of flour and hold 
it until it is in the best condition for baking. 



OEC 16 1911 



The Moral of the Story 

The question of where the best bread is baked 
is not a question of price. Every housewife knows 
that, when you figure up the cost of 
your ingredients, your fuel and your 
own labor (to say nothing of adding 
to this the chances of ^4osing a bak- 
ing'O you have a sum total which is 
much higher than the price which 
the professional baker asks. 

With you it has been a question 
entirely of giving your family the food 
which you have been taught to be- 
lieve was the most wholesome. 

You have always wanted your 
family to have the best that can be 
produced. You would like to give your children 
fresh bread every day instead of once or twice a 
week, as you are compelled to do when you do 
your own baking. 

You know that your own time can be spent with 
more real value to your family in some other way. 
You realize that you are making yourself old before 
your time, when you are held like a slave over the 
hot cook stove. 

The great hope of the future of American 
womanhood is that she is now declaring her inde- 
pendence. More than half of the women in the 
large cities in this country are now completely free 
from the labor of breadmaking. 





Each baker bakes several brands. If one brand does not suit, try another. 



Recent carefully collected statistics show that in 
from 60 to 65 per cent of the families in large cities, 
the homemade substitute for perfect bread is un- 
known. 

These families eat more bread and better bread 
than they did before. They are healthier and hap- 
pier because of this change. 

They are solving the problem of the high cost of 
living. 

The result is inevitable. The percentage of 
eaters of better bread in the small towns is getting 
larger every month. 

The whole question is merely one of proper infor- 
mation. 

That is why this booklet has been prepared for 
you. 

In moderate language it has been penned with 
a desire to bring home to your understanding two 
simple facts : 



DEC 16 1911 



First : The best food is bread. 

Second: The best bread is bakers' bread. 

These two statements are made on the author- 
ity of the United States Government, as quoted in 
the preceding pages. 

No housewife who really knows the facts will 
any longer attempt to bake her own bread. When 
every housewife has learned and accepted these 
facts we will be a healthier and stronger nation, and 
the aims and purposes of the experiments of the 
United States Department of Agriculture will have 
been realized. 




The staff of life. 



Zhi Cakiland Press 

TRIBUNE PRINTING CO. 
MIXNEAPOlylS 



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